- Guests 6
- Cabins 3
- Model Cat
- Year Built 2011
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests|
|Winter 2021 to 2022||Inclusive||$16,500||$17,750||$18,500||$19,200||$19,950|
|Winter 2022 to 2023||Inclusive||$16,500||$17,750||$18,500||$19,200||$19,950|
Additional Rate Information
Starting in 2022, Azuria will be available year-round.
Mark & Sally will be onboard October 15, 2021 – March 31, 2022.
Michael & Brittany will be onboard April 1, 2022 – October 14, 2022.
Michael & Brittany will be onboard April 1, 2023 – October 14, 2023.
MINIMUM NIGHTS: 6, Inquire for less
BVI pick up and drop off at Nanny Cay is preferred. We will also consider alternative BVI ports upon request
We will consider USVI pick up and drop off via Red Hook but only on a per request basis. As a BVI based yacht, our preferred port is Nanny Cay.
Please allow 48 hours between charters with 24 hours to be considered on a per request basis.
SLEEP ABOARD: $800 sleep aboard the night before the charter departs. Guests arrive to the yacht no sooner than 4:00p. Welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Sleep aboard may be on a mooring. EXCLUDES: Christmas and New Year’s weeks. MINIMUM 7 nights at full rate.
HALF-BOARD OPTION: Includes all breakfasts, 4 lunches and 3 dinners, standard ships bar, snacks, canapes, all other meals ashore at client expense.
2/16,200 – 3/$17,000 – 4/$17,900 – 5/$18,450 – 6/$19,050
LOCAL FARE OPTION: Includes all breakfasts, 5 lunches and 6 dinners, standard ships bar, snacks, canapes, all other meals ashore at client expense.
2/$16,350 – 3/$17,500 – 4/$18,200 – 5/$18,825- 6/$19,500
1-6 guests NOW $24,000 – Charter must end by December 26th. 7 night minimum applies
NEW YEARS 2021/22:
1-6 guests @ $26,000 – Charter must start December 27th or later. 7 night minimum applies
Summer Area: Caribbean Virgin Islands
Winter Area: Caribbean Virgin Islands
Location Details: AZURIA is a BVI based yacht
To maximize year round bookings, Azuria now has two crews; Mark & Sally are on Oct 2021 to end March 2022. Michael & Brittany are on from April 2022 to Oct 2022.
Welcome aboard AZURIA and truly have your DREAM VACATION OF A LIFETIME, on our immaculately maintained catamaran.
Captain Michael Vaughan and Brittany Kiley
-USCG 100T Master + Sailing Endorsement
-PADI Dive Master
-Radar Observer Unlimited
-STCW + Proficiency in Designated Security Duties
-Strong Engineering Background
-Adult Sailing Instructor
-Passionate about Photography + Videography
-Good Mechanical troubleshooting skills – small diesel engines, rigging
While working as a Day Charter Captain and Sailing Instructor in Chicago, Michael met Brittany as she was pursuing her goal of learning how to sail. The two of them soon realized their mutual dream of living and working on the water in the Caribbean, fell in love, and started planning to make their dream a reality.
Together they’ve sailed over 10,000 nautical miles in the Mediterranean, along the East Coast, Lake Michigan, and in the Caribbean. One of their favorite passages was sailing from Faro Portugal to Valletta Malta to deliver a sailing yacht for the Rolex Middle Sea Race. They have also worked on private super yachts, honing their hospitality skills and learning the finer points of yacht service and care.
The two of them take great pride in providing 5-star service while ensuring their guests have an unforgettable experience. When not sailing or entertaining, you’ll find Michael and Brittany scuba diving, practicing yoga, riding bikes, or enjoying a day at the beach.
Michael’s love for sailing started at a young age, when on vacation in Mexico his family charted a sailboat for a day. It was on this trip that Michael knew he had found his dream career.
Michael spent many years learning how to sail in Chicago, eventually becoming the Fleet Manager and Lead Instructor for the school that taught him so much. To this day, his passion for teaching others how to sail shows whenever he meets someone eager to learn. Many of his students have gone on to a career in sailing, including several currently working on their own circumnavigations.
Along this path, Michael has found great joy in scuba diving and focused on becoming a leader both above and below the water. As a PADI Dive Master, Michael enjoys leading certified guests of all skill levels under the waves. While diving, guests will experience a world far different than the one they leave behind when they come on vacation.
Whether fishing, free diving, snorkeling or scuba diving, Michael is a natural leader and enjoys sharing these activities with his guests. His warm, welcoming personality will make you feel right at home while relaxing in paradise.
CHEF/FIRST MATE BRITTANY
-Professional Cook Certificate
-USCG 25T Master + Sailing Mate Endorsement
-Yacht Service Professional Level I
– Food Safety Level II
-STCW + Proficiency in Designated Security Duties o PADI Open Water Diver
-Passionate about Food + Wine Pairing
– Aspiring Sommelier and Mixologist
-Bachelor of Science in Environmental Sustainability
Brittany became a professional yacht Chef through the marriage of her main passions in life: food, travel, and the great outdoors. She’s worked as a Private Chef for high profile clients and is comfortable cooking you a wide variety of cuisines.
Brittany’s love for being on the water was instilled in her from a young age where she spent her summers boating, waterskiing, and tubing on lakes in the Midwest. Thanks to the help of her handsome sailing instructor, she now holds a 25T Master USCG License with a Sailing Mate endorsement. This, coupled with her experience in the galley makes her a well rounded 1st Mate.
Brittany was blessed to be raised in a family full of good cooks, and has enjoyed cooking for friends and family from a young age. While pursuing a Bachelors degree in Environmental Sustainability, she immersed herself in the Farm-to-Table movement by working in both restaurants and on many of Chicago’s urban farms, growing specialty produce for top-tier restaurants in the Windy City. After graduation, she went on to complete an internship with one of Sonoma County’s oldest wineries, teaching her the basics of viticulture and igniting her interest in food and wine pairing.
Brittany loves bringing people together through food and looks forward to providing you with a unique culinary experience.
December 2021 – March 2022) Mark and Sally have an extensive reputation for been a fun loving, highly knowledgeable, as some of the most experienced crew in the BVI!
This is demonstrated by the high number of repeat guests who come back again and again, for more relaxation, pampering and fun.
Please read our guest comments! Mark and Sally chartered for many years on their own catamaran, VIKING DREAM until she was sadly lost in Hurricane Irma in 2017.
When Mark and Sally first considered the life of the sailing couple, they were on a year’s leave from their corporate jobs in the UK, trying to find some balance in their until-then crazy lives. Sally had been Training and HR manager with a major British retail group, sorting out employees’ problems, whilst Mark had been on the other side of retail, setting up high-end malls in airports. He had 250 staff and 25 managers reporting to him and, when he wasn’t travelling for business, he was dealing with the inevitable headaches of management.
Throughout their many years together, sailing, travel and outdoor pursuits have been the hub of their relationship. So in 2001 they embarked on an invigorating world tour for 12 months. They travelled extensively through America, Canada, Alaska, Peru, Australia & New Zealand, returning over Asia and Europe. Their yachting experience includes cruising in Croatia, Greece, Turkey, the Caribbean, the Whitsundays, Malaysia and Thailand. Not to mention UK waters, and a TransAtlantic Crossing! On returning from travelling, they decided to turn a leisure activity they love into a lifestyle.
Cruising the islands and seeking out that idyllic palm fringed bay, where the sea, the sky and the sand invoke that feeling of total tranquility, and being at one with nature, is what they love to share with their guests. If you would like to learn about sailing they are both qualified instructors and love to impart their knowledge, but are equally happy to pass you a cushion and bring you an iced drink while they sail the yacht!
They are also very passionate about food and presenting their guests with fine cuisine, wines and cocktails. Sally’s dishes are an exceptional variety of styles, reflecting her extensive travels and experience of different cultures. Marks cocktails are legendary, both self styled and classics. They are also known as Captain Cocktail and Sally in the Galley!
Mark – You’ll find me in the water as much as on it, and I love to lead guided snorkeling safaris. Pointing out the amazing richness and variety of fish and wildlife the Caribbean Islands have to offer. I also love to fish and delight in helping you tempt a nice Tuna or Mahi-Mahi to your lure, or a Bonefish to your fly. When at anchor you may like to take some tuition from me on learning to Windsurf. Nothing gives me more pleasure than to assist a total novice in getting up and sailing with a little guidance and encouragement.
Sally – Having sailed with my Father from before I could walk and having helped my Mother in the kitchen from an early age I’ve always had a passion for sailing and food. Graduating from University in Food Technology I have loved creating dinner parties and varied social events or taking part in competitive sailing. I aspire to ensure our guests are able to relax, enjoy good cuisine, and have fun experiencing The Caribbean on their dream vacation.
We have always gelled as a team. Guests enthuse about our attention to detail, professionalism, hospitality, good humour and desire to live life to the full. We have many guests return again and again and refer us to their friends and family.
We are now in our 15th year of chartering and excel at creating very individual, personalized, unforgettable Holidays.
Crew are fully vaccinated for Covid 19.
|Captain||Mark Duncan/ Michael Vaugan||UK / USA||0||English.|
|Crew||Sally Duncan / Brittany Kiley||UK / USA|
Yoga! April - October: Start the day off mindfully with a complimentary private yoga session. As an RYT 200 Certified Yoga Teacher, Brittany offers vinyasa based classes designed to connect her students with the elements and cultivate inner peace. Typically held at sunrise on the beach, her classes are accessible for beginners and will have you feeling centered and refreshed.
Three guest cabins with queen size berths. The Master Cabin has a separate shower stall, the remaining 2 guest showers are semi-wet showers. The crew sleep and use the Port Aft Cabin.
Spacious main salon and cockpit for lounging, dining, socializing and watching the sunsets.
All 78″L x 66″W
Azuria carries an Automated External Defibrillator (AED) onboard.
|Sally In The Galley Menu|
THIS IS JUST A SAMPLE OF SOME OF SALLY’S DELICIOUS DISHES. ALL CHARTER MENUS ARE DESIGNED UNIQUELY TO YOUR PERSONAL PREFERENCES.
All served with succulent local fruits, chilled fruit juices, freshly brewed coffee and a selection of teas.
Plus cereals, yogurts and a variety of breads, toast and preserves each day.
:Eggs Benedict with Crispy Bacon or Smoked Salmon and English Muffins :Banana and Chocolate Pancakes with Honey bacon on the side. :Cheese & Ham Croissant Bake; with a Tomato, Onion and Basil Compote :Bailey’s French Toast topped with Bailey’s Whipped Cream and Fresh Fruit :Captain Mark Special: Saute Baby Potatoes, topped with Scrambled Eggs, grated cheese and Crispy Bacon :Savoury Crepes with Mushroom Ragout and Baked Eggs :Baby Pork Sausage; Cheese and Scallion Potato Cake, with Fried Eggs cooked to your liking.
To accompany your meal: Ice Cold Water, Chilled soft drinks, a favorite cocktail, beer or wine. With a
Selection of Fresh Fruit or Cookies to follow.
:Caesar Salad with a choice of extras; Fresh Salmon Fillet & Smoked Salmon, Shrimp, Chicken & Bacon, Avocado and Walnuts, or just plain, served with a Herby Tomato and Balsamic Medley, and Hot Garlic Bread. :Sally’s Homemade Gourmet Burgers plus, Avocado & Tomato Salsa, and French Fries :Individual Layered Non-Traditional Cobb Salad with Freshly Baked Foccacia Bread :Bacon, Brie and Kalamata Olive Tossed Salad, Herby Vinagerette, with a Sweet Potato and Feta Cheese Quinoa Salad :Mozzarella, Tomato, Mushroom and Basil Summer Pasta with a tossed Green Salad and Hot Baguette Rolls :Sweet and Sour Shrimp Kebab over a mixed Green, Citrus and Walnut Salad, drizzled with a Sweet Chili and Grainy Mustard Dressing; plus Sweet Pepper Salad and Freshly Baked Mixed Grain Baguette. :Sally’s Finger Lickin’ Pork Baby Ribs, Sweet and Sour Red Salad, Mixed Green Salad, and a Variety of Hot Crusty Rolls.
Elegantly served in our spacious cockpit under star studded skies, with iced water and selection of wine to accompany the following:
:Cumin & Coriander Rubbed Mahi Fillet, a top Mild Spicy Roasted Butternut Squash, Garlic and Spinach; & accompanied with a Kiwi, Orange and Kalamata Olive Salsa. :Chicken Breast stuffed with Mozzarella, Sundried Tomatoes and Basil & Wrapped in Proscuitto, with a Chorizo & Tomato Risotto, and lightly steamed Broccoli Florets :Caribbean King Shrimp in a mild West Indian Sweet Corn Sauce, Basmati Rice and Sugar Snaps :BBQ Pork Tenderloin, stuffed with Prosciutto, Fresh Sage and Lemon; alongside a Hot Potato, Roast Red Pepper and Spinach Salad :Sea Bass with a Tahini Sauce; Carrot, Onion and Poppy seed salad, on Saffron Rice :Fabulous Penne a la Vodka …. Mmmmm enough said! :4 Seeded Ahi Tuna Steak, cooked to your liking; atop an Asian Seaweed Salad; Wild and Basmatic Rice; & accompanied by Pickled Ginger, Wasabi and Soy Sauce. :Angus Beef Filet Migon, cooked to your liking, & Bois Boudrin ; stacked on Sautéed Zucchini, with Homemade Roasted Parmesan Wedges
Followed by Freshly Brewed Coffee or Tea with Liqueurs
:A Very Chocolatey & Cointreau Mousse with orange segments & Chocolate Coral :An Almond Based Key Lime Pie :Classic Crème Brule :Ginger Poached Pears, with an Orange & Cinnamon Reduction, and Crystalized Ginger :Individual Mango & Kiwi Pavlovas drizzled with a Rich Chocolate Sauce :Lemon and Gingernut Cheesecake with Fresh Blueberry Coulis :Caribbean Chocolate & Rum Bananas served with fresh Cream :Individual Steamed Treacle and Orange Sponge Puddings with Vanilla Ice Cream
|Chef Brittany’s Sample Menu|
[always served with a beautiful assortment of fresh tropical fruit]
Stuffed French Toast with Coconut + Bananas | Scramble Eggs | Sage Sausage Strawberry Banana Crepes with Nutella | Maple Sausage Links Avocado Toast | Thick-Cut Smokey Bacon Smoked Salmon Eggs Benny Ham + Cheese Puff Pastries | Mixed Berries Smoothies Steak + Eggs with Toast Yogurt Parfaits | Fresh Berries | Toasted Granola | Freshly Baked Muffins
Chicken Salad on a Croissant Roll |Terra veggie Chips | Fresh Pineapple Shrimp Rolls (think lobster roll) on Brioche Cheeseburgers in Paradise - Guest Chef Takeover (Captain Michael) Orzo Feta Salad Semi Sundried Tomatoes | Balsamic Glaze Steak Fajitas | Pico | Guacamole | Fresh Watermelon Crab Cakes | Arugula Salad | Aioli Grilled Chicken Sandwiches | Pickles | BBQ Chips
Pesto | Burrata | Crostinis | Balsamic Asian Chicken Lettuce Cups Charcuterie Board Blistered Shishito Peppers | Chipotle Aioli Freshly Made Hummus Trio | Crudités shrimp Cocktail Veggie Spring Rolls | Peanut Dipping Sauce
Lemon Garlic Shrimp & Grits with Smokey Bacon Roasted Salmon | Mango Salso | Coconut Rice | Soy-Ginger Greens Creamu Tuscan Pasta with Italian Sausage with Roasted Cherry Tomatoes Loclly Caught Mahi Mahi | Mango Coulis | Wild Rice | Roasted Veg Captain on the Grill: NY Strip Steaks | Garlic Mash Potatoes | Asparagus Chicken Saltimbocca | Roated Fingerlings | Brussel Sprouts | Balsamic Glaze Wild card: Either Duck Breast, Scallop, Lobster, Lamb or Fresh Catch!
S'mores Chocolate Mousse Lemon Posset | Fresh Berries Chocolate Dipped Strawberries Dusted with Shredded Coconut Fresh Tropical Fruit with Homemade Whipped Cream + Cointreau Baked Apple Crisp Fudgey Brownies + Vanilla Ice Cream Classic Cheese cake with mixed Berry Coulis
~Specialty Diet Menus available upon request~
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.